Salmon with ginger and garlic

Name: Salmon with ginger and garlic - Didina A.
Ingredients: 3 slices of salmon; 2 tablespoons of soy sauce; 1 tablespoon of olive oil; salt; pepper; 2 tablespoons of freshly grated ginger; 2 cloves of garlic; 3 green onions; 20 ml of olive oil; potatoes

Over - Salmon with ginger and garlic by Didina A. - Recipia

I often make salmon in soy sauce with ginger and garlic for those evenings when I want something quick but packed with flavor. When I have some potatoes on hand, I throw them in as a side, keeping it uncomplicated. The recipe doesn’t require any complicated preparations, but it’s good to have everything ready, especially when you start cooking the fish, so you don’t leave it in the pan for too long. I’ve noticed it works well with other types of fish if I don’t have salmon. Quick Info Total Time: approx. 40 minutes Preparation Time: 15 minutes Cooking Time: 25 minutes (includes boiling the potatoes and cooking the fish) Servings: 3 Difficulty: easy Recipe Type: main dish with fish, for dinner Ingredients 3 salmon fillets (or other fish, if needed) 2 tablespoons soy sauce 1 tablespoon olive oil salt (to taste) freshly ground pepper 2 tablespoons freshly grated ginger 2 garlic cloves 3 green onions 20 ml olive oil (for frying) potatoes (for garnish) Instructions 1. In a bowl, mix the soy sauce with 1 tablespoon of olive oil, salt, and pepper. Add the salmon fillets and make sure they are well coated with the marinade. You don’t need to let them marinate for long; just a few minutes while you prepare the rest is enough. 2. Slice the green onions thinly, grate the ginger, and crush the garlic. 3. Heat the 20 ml of olive oil in a large pan. When the oil is hot, add the green onions, garlic, and ginger. Sauté over medium heat, stirring, until everything turns golden but not burnt. 4. Place the salmon fillets directly in the pan along with all the marinade from the bowl. Let them cook for a few minutes on each side, just enough to cook the surface and keep them juicy. Be careful not to leave the fish on the heat too long, or it will dry out, and you’ll be left with just oil and fried onions. I’ve experienced this, and it’s not worth it. 5. Remove the fish onto paper towels to drain off any excess oil. You can keep the remaining sauce in the pan for serving. 6. Meanwhile, boil the potatoes. Once they are cooked, drain them well. 7. Serve the salmon fillets on a plate with the potatoes alongside and drizzle some of the sauce with onions, ginger, and garlic from the pan over the top. Why I Make This Recipe Often I love it because I don’t have to plan much and it uses ingredients I usually have on hand. It’s quick to make, and I’ve never had leftovers because salmon is best fresh. If I don’t have salmon, I cook the same way with other fish. It’s perfect for simple dinners when I don’t want to spend too much time in the kitchen. Tips and Variations Tips Don’t leave the fish in the pan too long. A few minutes on each side is enough; otherwise, it dries out, and you lose the charm of the sauce. If you want to use less oil, you can blot the excess with paper towels after removing the fish. Be cautious with the salt, as soy sauce is already salty. Substitutions You can use any firm-fleshed fish – cod, trout, or carp fillets. Thin fish slices cook faster. If you don’t have fresh ginger, it’s better to skip it than to use powder. Variations You can swap the green onions for a regular onion, sliced thinly, but the flavor will be a bit sweeter. For added freshness, toss in a few parsley leaves at the end. Serving Ideas Serve alongside boiled potatoes, simply. You can also try it with plain rice if you want something more neutral. The leftover sauce can be drizzled directly over the side dish. Frequently Asked Questions 1. Can it be made with other types of fish? Yes, I’ve also made it with cod or trout fillets. The key is not to have pieces that are too thick, so they cook quickly and evenly. 2. If I don’t have fresh ginger, can I use something else? I recommend skipping it if you don’t have fresh ginger. Powder doesn’t have the same effect and changes the flavor quite a bit. 3. What happens if I leave the fish in the pan longer? The fish can dry out and break apart easily, leaving only oil and fried onions in the pan. I recommend removing it as soon as it’s cooked on the surface. 4. Does the marinade need to sit for a long time? No, as long as you’re preparing the rest, it’s enough. The fish absorbs the flavors quickly, especially if you’re using thin slices. 5. Can I make more sauce? You can double the quantities for the sauce if you want more for the side. Just keep the proportions of soy sauce, oil, ginger, and garlic. Nutritional Values Estimated for one serving with salmon and potatoes: Calories: approximately 350-400 kcal Protein: 25-30 g (from the fish) Fat: 18-22 g (mostly from the fish and oil) Carbohydrates: 20-30 g (mainly from the potatoes) Values may vary depending on the size of the fish fillets and type of side dish. The estimate is approximate. Storage and Reheating Cooked salmon doesn’t store well for the next day, especially with the sauce already added. If there are leftovers, keep them in the fridge in an airtight container, and eat them cold or reheat briefly in a steamer or microwave. Boiled potatoes hold up better, but the fish is best fresh.

Salmon with ginger and garlic

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